While I work on pulling my thoughts together for my post about our NICU experience, I thought I’d leave you with this incredibly simple and delicious recipe: Honey Sriracha Chicken.
I’ve adapted this recipe from Simply Reem, and honestly… it’s a keeper. Oh, and head on over just to see how gorgeous their photos of this dish are! Once again, I am really working on improving my photography of… not people.
This dish is so simple I managed to make it while on ‘bedrest’. It takes no time to throw together, then you can let it marinate until you’re ready to toss it in the oven. This chicken has just enough kick from the sriracha but a little bit of sweetness from the honey… it’s oh so good. Make extra… I wish I did.
Cut 4 Chicken breasts into chunks (or sub thighs, they’d probably be juicier but I’ve always got chicken breasts in the freezer) and throw in a freezer bag with a marinade of:
– 2 Tbsp Sriracha (I added a bit extra and skipped Jalepenos- plenty of spice as is!)
– 3 Tbsp Honey
– 3 Tbsp Soy Sauce
– 2 Tbsp White Vinegar
– 2 Tsp Grated Ginger
– 2 Tsp Sesame Oil
– 1 Tbsp Vegetable Oil
– Pinch of each Salt and Pepper
I let mine marinate all afternoon in the fridge, but if you’re short on time- leave it out to marinate for half an hour.
In a baking dish, cook chicken at 400 degrees for 35 to 40 minutes (depending how large your chicken pieces are). The sauce should look thicker and the chicken should brown. Those crusty bits are delicious so make sure to leave it in long enough. Top with chopped cilantro and green onions… these really make the dish! I served this over rice to soak up the sauce.
Let me know what you think (I know you’ll love it)!